It’s the Year of the Pig for the Chinese New Year. You can join in on the celebration as well with a mouth-watering rib recipe! Starting February 5th people all over the world will be starting their celebrations!
This year is a very exciting year for the Chinese culture. The Pig is the twelfth sign in the Chinese Zodiac Signs, which brings a lot of delicious pork dishes to celebrate this joyous time! Let’s take a look at a delicious pork dish you can make right at home. This signature pork dish is from Iron Chef Masaharu Morimoto, so we know it will be delicious. With this mouth-watering rib recipe with crispy, tender, messy, salty, sticky, sweet ribs you will be the talk of the celebration!
The ribs are first braised, then dunked in cornstarch and flash-fried for the crispy crust. The ribs are then doused in the proprietary Hoisin sweet-and-sour sauce!!
Morimoto Asia Hoisin Chili Sticky Spare Ribs
Pork Rib Braise
1-rack pork ribs
5oz Ginger (chopped)
2oz Garlic (chopped)
1 oz Canola oil
1 white onion, rough cut
1/4 cup Cooking wine
1 cup Tamarind paste
Hoisin Chili Sauce
1 cup Hoisin
3 cup Mae Ploy
1/2 cup Rice Vinegar
1/2 cup White Sugar
1/4 cup Fish Sauce
1/4 cup Soy Sauce
2 cups of cornstarch
2 tablespoons freshly chopped cilantro
To make Sauce
Combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve. The sauce can be made and kept overnight in the refrigerator.
Braise Pork Ribs
Place Pork Ribs in an oven proof pan. Place the ginger, garlic, white onion, cooking wine and oil into the pan. Cover with water and add the tamarind paste and gently stir the paste into the mixture. Cover with Aluminum foil and cook for approximately 3.5 hours at 250 degrees Fahrenheit or until the meat pulls away easily from the bone. Allow the ribs to cool in the braising liquid until able to handle easily. Once cooled slice the rack apart into individual ribs.
Lightly coat each of the braised/cooled ribs in cornstarch and fry in oil at 350f until golden brown and crispy (about 2-3 minutes) and place on a wire rack to drain and cool slightly.
Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving. Top with the fresh chopped cilantro and serve immediately.
What signature dishes will you have during your Chinese New Year Celebration?! This mouth-watering rib recipe will be on my to-make list, even if it’s not the Chinese New Year!
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